Our Cellar
Sustainability in the Winery, a new awareness and ecological consciousness
The decisions we make in the winery include not only Conventional-Integrated Farming for the vineyards, but also respect and protection of the environment.
Wine making technology, in fact, is energy-hungry and mostly non-renewable sources of fossil origin are still used today.
Tenuta la Vigna has chosen the path of energy autonomy, investing in renewable and clean sources.
- Photovoltaic system
It allows us to produce the electric energy we need in complete autonomy.
- Pellet heating
Installed for over 10 years, this allows us to take advantage of wood for agricultural and domestic heating. New life and new value from plants for genuine circular energy.
Our Cellar
Corks and carbon footprint.
We have always chosen natural solid cork stoppers that, after several internal tests supported by scientific studies, are confirmed, despite having some criticalities, the stoppers par excellence for short and long aging.
Cork is a completely natural material, which is reusable and recyclable, and a vital and renewable resource with countless environmental, economic and social benefits.
Today we can add that a totally natural cork is a vehicle for fixing CO2 from the environment.
Our stopper for still wines fixes 309g of carbon dioxide for an annual company total of 3.3 tons of CO2 retained.
Amorim Cork Italia, the Italian subsidiary of the Amorim Group, the manufacturer of our cork stoppers, is in turn 100% sustainable in energy terms.
Our Cellar
Our commitment to true sustainability
finds its greatest expression in the Reserves.
Tenuta la Vigna’s commitment to sustainability is an educational process which started many years ago.
The “Riserve” line – the Montebruciato, the Ugo Botti and the future Bianco superiore – is conceived according to the value of total sustainability, thanks to the use of wooden containers, which are completely recyclable and regenerable and to the absence – or very limited use – of direct thermal control.
Montebruciato: vinification of small lots of grapes without thermal control in small cement barrels. After one year in wood, again without thermal control, the most qualitative barrels are assembled in a steel tank to be refined for another year.
Before being put on sale, the wine is refined in the bottle, in a climate-controlled environment, for about 12 months.
Ugo Botti: 100% fermentation in wood, without thermal control and the refermentation takes place at the end of winter in a naturally very cool cellar (13 °C).
Bianco Superiore: also 100% wood fermentation.